Thursday, 4 August 2011

Black Pepper Tofu with Coconut Rice

This was sooo good. Took about 30 minutes. I added greens to the original recipe which can be found on Easy As Vegan Pie. If you find this too salty you can replace half of the soy sauce with water.


800gm firm tofu, drained and cubed 2cm
2 tbsp of oil
12 small shallots, sliced thickly (I didn't have any so I used one yellow onion, sliced)
8 fresh red chillis
12 garlic cloves
3 tbsp fresh ginger
8 Tbls Tamari (Original recipe asks for 3Tbls Sweet soy, 3Tbls light soy and 3Tbls dark soy)
2 tbsp caster sugar (I used evaporated cane juice)
2 tsp black pepper, bashed in a mortar and pestle
16 spring onions, thinly sliced
(I added greens 1 min before serving)

Pan fry the shallots, chillies, garlic and ginger on medium high until the shallots start to brown. Add tofu to the pan and fry with the veg until it starts to brown a little.

Add all the soy sauces, sugar and pepper and cook on high until it starts to simmer and thicken up a bit. Then add the spring onions and saute for a couple of minutes. Serve over coconut rice.

Coconut Rice

2 cups Thai jasmine-scented white rice
2 cups good-quality coconut milk
1 3/4 cups water
2 heaping Tbsp. dry shredded unsweetened coconut
1/2 tsp. salt
1/2 tsp. coconut oil, OR vegetable oil
1 kaffir lime leaf (I didn't have this)
Optional: 1-2 Tbsp. toasted coconut for garnish, also I've heard a little bit of fresh lemongrass is magic as well.

Throw all the ingredients in a rice cooker, set to your manufacturers settings.

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